Kala Jamun

Ingredients

• Ghee (for deep frying)
• Cardamom powder (1/2 teaspoon)
• Water (2 cups)
• Sugar (1.5 cups)
• All-purpose flour (2 tablespoons)
• Paneer (1 cup, crumbled)
• Milk solids (khoya) (1 cup, grated)

Instructions

1. In a bowl, grate the khoya and crumble the paneer. Combine them together.
2. Add the all-purpose flour to the khoya and paneer mixture. Knead it into a smooth dough. If the dough feels dry, you can add a few drops of milk to bring it together.
3. Divide the dough into small, equal-sized portions. Roll each portion between your palms to shape them into smooth, round balls.
4. Heat a sufficient amount of ghee in a deep pan. Once hot, gently drop the dough balls and deep fry them on medium heat. Keep turning them in the ghee until they turn a dark brown color.
5. While the balls are frying, prepare the sugar syrup. In a separate pan, combine the sugar and water. Bring the mixture to a boil on high heat. Once the sugar is completely dissolved, lower the heat and add the cardamom powder. Stir well.
6. Drain the fried balls from the ghee and immediately drop them into the warm sugar syrup. Ensure they are completely immersed in the syrup.
7. Let the Kala Jamuns soak in the syrup for at least 2 hours before serving. For best results, leave them overnight to absorb all the sweetness and flavors.